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Int J Biol Macromol. 2017 May;98:557-564. doi: 10.1016/j.ijbiomac.2017.01.105. Epub 2017 Feb 7.

Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties.

Author information

1
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
2
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China.
3
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China. Electronic address: zhangb@scut.edu.cn.
4
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, PR China. Electronic address: fechoh@scut.edu.cn.

Abstract

This study investigated structural, in vitro digestion and physicochemical properties of normal rice starch (NRS)/flour (NRF) complexed with maize oil (MO) through heat-moisture treatment (HMT). The NRS-/NRF-MO complex displayed an increased pasting temperature and a decreased peak viscosity. After HMT, less ordered Maltese and more granule fragments were observed for NRS-/NRF-MO complex. Meanwhile, more aggregation was observed in the HMT samples with higher moisture contents. We found that higher onset temperature, lower enthalpy change and relative crystallinity of the NRS-/NRF-MO complex were associated with a higher moisture content of HMT samples. The higher moisture content of HMT was also favorable for the amylose-lipid complex formation. Differences in starch digestion properties were found for NRS-MO and NRF-MO complex. All of the NRS/NRF complexed MO after cooking showed lower rapidly digestible starch (RDS) contents compared with the control sample, therein NRS-/NRF- MO 20% exhibited the highest sum of the slowly digestible starch and resistant starch contents. In general, HMT had a greater impact on the in vitro digestion and physicochemical properties of flour samples compared with starch counterparts.

KEYWORDS:

Digestibility; Heat-moisture treatment; Maize oil; Resistant starch; Rice protein

PMID:
28188800
DOI:
10.1016/j.ijbiomac.2017.01.105
[Indexed for MEDLINE]

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